Baked Wild Mushroom Risotto

👨‍🍳 Instructions

1. 1

   {'id': 'step_0', 'step': 1, 'text': 'Preheat oven to 350 degrees F.'}

2. 2

   {'id': 'step_1', 'step': 2, 'text': 'Heat a large cast-iron or saute pan over medium heat. Add the olive oil, leek, onions and a pinch of salt. Cook until tender but not brown, about 5 minutes. Add mushrooms, garlic and thyme and cook, stirring occasionally, for 7 minutes until tender and slightly brown.'}

3. 3

   {'id': 'step_2', 'step': 3, 'text': 'Add the rice and cook until the kernels are well coated with the oil and mushrooms, about 2 minutes. Add wine, balsamic vinegar, broth and a pinch each of salt and pepper. Bring the liquid to a boil and then remove from heat. Transfer the mixture to a deep 9x13-inch baking dish. Wrap the top tightly with Reynolds Wrap® Aluminum Foil. Bake for 30 minutes until the rice is tender but al dente.'}

4. 4

   {'id': 'step_3', 'step': 4, 'text': 'Remove baking dish from oven and add the Parmesan and sage. Stir, adjust seasoning if necessary and serve immediately.'}

📊 Nutrition Facts

Per serving (8 servings total)